It seems like so many recipes call for Cream of Mushroom Soup, especially crock pot recipes.
The only problem I have with that is the canned versions you can buy at the store are usually not very good for you if you checkout the list of ingredients, calories, and sodium levels.
That’s why I am glad I have the opportunity to share this super Easy Condensed Cream of Mushroom Soup recipe with you today!
This particular recipe makes the equivalent of 2 cans without all the extra ingredients you can’t pronounce, and I like being able to monitor the salt that is in it.
INGREDIENTS
3/4 cup finely chopped Mushrooms
1/3 cup Flour
2/3 cup Milk
1 1/4 cup Vegetable Broth
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Celery Salt
1/4 tsp Salt
1/4 tsp Pepper
DIRECTIONS
Boil vegetable broth to a boil in a large pan.
In a bowl, whisk together milk and flour until flour is dissolved.
Add in remaining ingredients and continue whisking until incorporated.
Add the milk/flour mixture to the broth, whisking to combine.
Reduce heat to medium, allow to cook until thickened (3-5 minutes) stirring constantly.
Remove from heat. Use immediately or store in airtight container in refrigerator.
Save RecipeIngredients
- 3/4 cup finely chopped Mushrooms
- 1/3 cup Flour
- 2/3 cup Milk
- 1 1/4 cup Vegetable Broth
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/4 tsp Celery Salt
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
- Boil vegetable broth to a boil in a large pan.
- In a bowl, whisk together milk and flour until flour is dissolved.
- Add in remaining ingredients and continue whisking until incorporated.
- Add the milk/flour mixture to the broth, whisking to combine.
- Reduce heat to medium, allow to cook until thickened (3-5 minutes) stirring constantly.
- Remove from heat.
- Use immediately or store in airtight container in refrigerator.
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